Tag Archives: jamie oliver

Another fantastic Jamie recipe

Jon’s been off all this week being a proper house-husband. He’s tidied, he’s washed, he’s DIYed, he’s shopped and he’s cooked.

In the same manner as all those old school sitcoms where the mother asks the husband or the children what they want for dinner and all reply in a careless manner “whatever”, I was asked the day before yesterday for my preference for that night’s dinner. As I didn’t want to have to answer “whatever”, I grabbed Jamie’s 30 minute cookbook and I had a quick look… Lots of pasta, maybe a curry… Until something caught my eye: Piri Piri chicken.

We love Nando’s, we go there quite often (maybe more often than we should) but somehow I had a feeling that Jamie’s piri piri was going to be different to the one we’ve come to know and love so  much. So that’s what I chose!

I must say I didn’t cook any of it, I only helped Jon a bit with the potatoes.. So if someone has to comment on the ease/difficulty of the recipe, it would have to be him. All I can say is that everything was delicious and we will be making those potatoes again!

So here we go:

Piri piri chicken:



  • 4 large chicken thighs, preferably higher welfare, skin on and bone in
  • 1 red pepper
  • 1 yellow pepper
  • 6 sprigs of thyme

For the sauce:


  • ½ red onion
  • 2 cloves of garlic
  • 1-2 bird’s-eye chillies (We didn’t use any chillies)
  • 1tbsp sweet smoked paprika (we used half sweet paprika, half spicy paprika)
  • 1 lemon
  • 2tbsp white wine vinegar (we used Sherry vinegar)
  • 1tbsp Worcestershire sauce
  • A bunch of fresh basil
Put the chicken thighs on a plastic chopping board, skin side down, and slash the meat on each one a few times. Drizzle with olive oil and season, then put on the griddle pan that is heating up, skin side down. Cook until golden underneath, then turn over. Wash your hands.
Peel and roughly chop the red onion and add to the liquidiser with 2 peeled cloves of garlic. Add the chillies (stalks removed), 1tbsp paprika, the zest of 1 lemon and juice of ½ a lemon. Add 2tbsp white wine vinegar, 1tbsp Worcestershire sauce, a good pinch of salt and pepper, the bunch of basil and a swig of water. Blitz until smooth.
Slice the peppers into strips and add to the griddle pan. Turn the heat down to medium and keep moving the peppers around.
Pour the piri piri sauce into a snug-fitting roasting tray. Lay the peppers on top and put aside. Add the chicken to the roasting tray with the sauce. Scatter over the sprigs of thyme, then put the tray into the middle of the oven.
Put the chicken up to the top shelf of the oven to cook for around 10 minutes, or until cooked through.

Awesome potatoes:


  • 1 medium potato
  • 2 sweet potatoes
  • ½ lemon
  • 1 fresh red chilli (We didn’t use any chillies)
  • A bunch of fresh coriander
  • 50g (1¾oz) feta cheese

Wash the potato and sweet potatoes and halve lengthways. Put them into a large microwave-safe bowl with ½ a lemon. Cover with clingfilm and put into the microwave on full power for 15 minutes.

Finely chop the red chilli and most of the coriander on a board, mixing as you go. Add the feta and keep chopping and mixing.

Check the potatoes are cooked through, then use tongs to squeeze over the cooked lemon. Add the coriander mixture from the chopping board and mix everything together. Season, then take to the table.

We also made a normal salad with feta cheese.. We didn’t make Jamie’s one, because I don’t like rocket…

The whole recipe can be found here 🙂

I recommend it 100%. It was yummy!

My latest favourite recipe

I already mentioned this recipe on my last post, however, as I cooked it again last night, I wanted to put here my own adapted version.

Spiced Fish Soup

Ingredients for 4 people (or serves two people for two days, which is what I do)

• 5 tablespoons vegetable or sunflower oil
• 2 ½ tablespoons brown mustard seeds
• a handful of fresh curry leaves
• 2 teaspoons cumin
• 1 teaspoon garam masala
• 1 teaspoon medium curry powder
• 1½ teaspoons chilli powder
• 2 teaspoons turmeric
• 2 large thumb-sized pieces of fresh ginger, peeled and grated
• 6 cloves of garlic, peeled and finely chopped
• 2 onions, peeled and finely chopped
• 2 handfuls of basmati rice
• 600ml water
• 600g fish (I get “Fish Pie Mix” from the Fish Tesco counter -Salmon, Cod and Haddock- and some prawns too)
• 1 x 400ml tin of coconut milk
• sea salt and freshly ground black pepper
• juice of 2 limes

In a big pan, heat up the oil and add the Spices (mustard seeds, cumin, garam masala, chilli powder, curry powder, turmeric and curry leaves). Cook for a few minutes, but be careful because after a couple of minutes the mustard seeds will start jumping like popcorn everywhere. Put a lid on when this starts to happen and cook for another minute or so. Next add the onions, garlic and ginger (I put the garlic and ginger in a garlic crusher for better results – see picture below). Continue cooking until the onions are soft. Then add the rice and water (put the rice in first, give everything a good stir and then add the water). Bring to the boil then reduce the heat and simmer gently for 15 minutes. Add your fish and the coconut milk with a pinch of salt. Put the lid on the pan and simmer for a further 10 minutes, then stir well to break up the pieces of fish. Taste and correct the seasoning with salt and pepper, then just before you serve it squeeze in the lime juice.

It’s so easy to make. The only “difficulty” lies in getting all the ingredients ready first. Then you just chuck them all in a pan and it’s done.

I took the time to take a few nice pictures of all the ingredients as I was getting them ready, but completely forgot to take a picture of the finished product. Doh! Have a look at the piccies:
Vegetable oil Finely chopped onions Garlic
Vegetable oil                  Finely chopped onions                     Garlic

Fresh ginger   Crushed garlic and ginger
Fresh ginger                                        Crushed garlic and ginger

Mustard seeds   Cumin
Mustard seeds                                     Cumin

Garam masala   Mild chilli powder
Garam masala                                    Chilli Powder

Curry Powder   Curry leaves
Medium Curry Powder                     Curry leaves

Prawns   “Fish Pie” Mix
Prawns                                                 Fish Pie Mix

Rice Coconut milk Water
Basmati Rice                                      Coconut milk                 Water

Salt   Pepper
Salt                                                        Pepper


In defense of Jamie Oliver

Spain is a very ground breaking country in cooking matters. We have world reknown chefs and everybody has heard of the amazing qualities of the Mediterranean Diet.

The problem is that I was anything but interested in cooking when I was in Spain, so I never watched any programmes by these amazing chefs like Arguiñano, Arzak, Adriá, etc.

I have only started being interested in cooking since I am in England (and even more in particular, since I am living with Jon) Thank god (and only god knows why) there are hundreds of cooking programmes in the UK. It seems as if the British try to compensate for their bad cooking reputation by saturating day time and weekend television (and even some prime time, like The F Word) with cooking programmes. I don’t know about any other countries like France or USA, but I dare say that the UK has got more celebrity cooks than Spain (from Ainsley Harriot, Gordon Ramsey and Antony Worral Thomson, to Gary Rhodes, Rick Stein and Nigela Lawson)

However, one of the most famous ones outside the UK (apart from Ramsey) is Jamie Oliver, due to all the good work he’s been doing to improve the quality of the school meals and because he is probably the chef that most cooking programmes has had on telly. Some of these programmes have even reached the Spanish shores and are shown (dubbed into Spanish) in Spanish television.


So a lot more people than I would have thought know him. Even my mum knows him. The problem is that if you compare him to any Spanish cook, Oliver may not be the most skilled, inventive or even “higienic” of them all.

It’s a shame that some people won’t look past that. At the end of the day, recipes are to be followed, improved and changed to taste, and it will be you cooking them, so to label him as unhigienic simply because they don’t show a close-up of him washing his hands every five minutes, I think that’s a bit mean. He makes simple, easy to cook dishes and that works for me. Simple as that.

This past weekend I have cooked two of his recipes, and I must say that both of them were gorgeous, outstanding.
The first one (we have renamed it “spiced fish soup“) is the most delicious and tasty fish soup that I have tried in my life. And the second one (monkfish wrapped in bacon) was simply gorgeous and not difficult to make at all.

So from here I just want to “defend” Jamie Oliver a bit, as he is not getting the most deserved publicity from other fellow Spaniards (and who cares if he’s a dick or if he has a bit tongue, or else… Arguiñano used to go on live telly completely high on cocaine and people simply found it “funny”…)